Pineapple Orange Marmalade

Photo: flickr user vargklo

Ingredients

800 grams pineapple, crushed

1 4/5 kg sugar (caster)

Finely slice oranges and lemons. Remove seeds and 1/4 each citrus fruit slice. Tie pips in a muslin bag.

In a large saucepan, simmer citrus fruit, muslin bag and water. Add pineapple and syrup; simmer 45 minutes or until peel is soft.

Discard muslin bag. Add sugar and stir until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until marmalade reaches 105C.

Remove from heat and let stand 10 minutes.

Fill into hot jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

2.0 servings

Friday, December 10, 2010 - 1:02am